4 servings (serving size: about 1 1/3 cups beef mixture and 1/2 cup rice)
2 (3 1/2-ounce) bags boil-in-bag long-grain white rice
2 tablespoons dry sherry, divided
2 tablespoons lower-sodium soy sauce, divided
1 teaspoon sugar
1 pound boneless sirloin steak, cut diagonally across grain into thin slices
1/2 cup lower-sodium beef broth
1 tablespoon cornstarch
1 tablespoon hoisin sauce
1 teaspoon Sriracha (hot chile sauce) or 1/2 teaspoon crushed red pepper
2 tablespoons canola oil, divided
1 tablespoon bottled ground fresh ginger
2 teaspoons minced garlic
4 cups prechopped broccoli florets
1/4 cup water
1/3 cup sliced green onions
How to Make It
Cook rice according to directions.
While rice cooks, combine 1 tablespoon sherry, 1 tablespoon soy sauce, sugar, and beef. Stir together 1 tablespoon sherry, 1 tablespoon soy sauce, broth, cornstarch, hoisin, and Sriracha.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef mixture; sauté 3 minutes or until browned. Remove beef from pan. Add remaining 1 tablespoon oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water; cook 1 minute. Add onions; cook 1 minute, stirring constantly. Add broth mixture and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick. Serve beef mixture over rice.
After reading other's reviews, I marinaded the meat for 6 hours and doubled the Sriracha sauce. I thought it turned out good. Not great, but good for a quick and easy healthy meal. I will keep this in "my husband's outta town what do I eat for dinner" repertoire.
I tried out this recipe last night and it turned out great! I'll admit that I followed the recipe loosely, adding in more veggies ( snow peas, carrots, mushrooms, and red/yellow sweet peppers) more of each sauce, and I marinated the steak for about 3 hours in the fridge before hand, and added hoisin sauce to the marinade.
I took the advice of others here and tried it over jasmine rice, which I had never tried, and there was a big difference between jasmine and your everyday white rice. My girlfriend loved it, and we both had impeccably clean plates after our meal.
There is a decent amount of prep work, but its not bad. Once prepped, the meal cooks/comes together very quickly. I will definitely be keeping this recipe on hand for our Chinese fix.
Pretty good recipe! I get my Chinese fix since none of my family will eat it. Would add more veggies like carrots, cauliflower, mushrooms, and double the sauce. I used the Siracha sauce and find the heat to be just perfect. I'm not a huge fan of rice, so I would like to find something else to serve it over. My other opinion would be to marinade the meat longer in the sauce for more flavor. Will try again sometime!
It was ok. A bit bland for my taste but still tasty. I doubled up on the sauce ingredients and used ramen noodles. Would like to play with it more. Will definitely add beef broth instead of the water to cook the veggies next time. Will try again.
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